French Recipes
1127 recipes found
Roasted Monkfish
Petatou De Chevre Frais (Potato Tart With Goat Cheese)
Sole Meuniere
In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless to resist. Like a lot of haute cuisine, sole meunière is forever.
Easter Dandelion Salad (Salade De Pissenlit Pasquale)
Rolled Fillets of Sole a la Nage
Roasted Monkfish With Morels, Dandelion And Artichoke Sauce
Sole Rolls with White Wine Sauce (Paupiettes de Sole au Vin Blanc)
Veal Chops Surprise
This dish, which was featured in The Sunday Times Magazine in 2006, is a fussy dish that takes time, but impresses with its creativity and depth of rich flavor. The result of hard work in the kitchen is revealed with panache at the table, when dinner guests open their steaming packets of parchment paper to find a perfectly cooked veal chop swathed in mushrooms, ham and shallots. Cue applause!
Clam-stuffed Sole Fillets (Filets de Sole Farcis aux Clams)
Julia Child's Caramel Custard
There are a few tricks to making this delicious custard from Julia Child and Alex Prud’homme, which was featured in The Sunday Times Magazine in 2006. Don’t overcook the caramel, and make sure that the baking water only simmers, never boils. When mixing the hot milk into the egg mixture, whisk constantly to avoid curdling the eggs. Individual ramekins can be used in place of a charlotte mold, but dial back the cooking time.
Joël Robuchon's Lobster in Sauternes
The great Joël Robuchon had interesting things to say about lobsters, some of which may be taken with a grain of sel, for example his preference for Brittany lobsters, especially those from Finistère, over the American variety. But his tender description of their lovemaking when the female has molted while the male is still in his armor is touching, as is his account of the lobster's suicidal affection for the conger eel. This recipe for lobster in Sauternes is divine.
Cherry Clafouti
Sauteed Venison Chops With Cognac Mustard Glaze
Financiers Aux Noisettes Chez Vaudron (Vaudron's Hazelnut Cakes)
Marjolaine Multilayered Chocolate Cake
Flamiche Aux Poireaux (Leek Tart)
Hostellerie Du Cerf's Salmon With Lentils, Bacon And Horseradish Cream
Pate Feuilletee With Asparagus And Mushrooms
Morels and Comte Cheese On Grilled Toast
Duck Confit With Sauteed Potatoes
Caviar Roulade
Green Fairy Oysters
What to serve with absinthe? The liquor once known as the Green Fairy is as tricky to pair with food as it is beautiful to look at. Here is a recipe based on Daniel Boulud’s almost improbably verdant “super green” spinach served at Bar Boulud. I placed the oysters, raw, in shells that were heated in the oven, and cloaked them with the hot spinach, making the oysters deliciously, delicately warm.
Oysters With Sausage